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1. In a large sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.
2. Add the sweet and sharp paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
3. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
4. Taste and adjust seasoning with salt and pepper.

Sift dry ingredients together into mixing bowl. Add eggs and water; beat with spoon until smooth. Dampen end of a cutting board and put on about 1/3 of the dough. Smooth a small amount of dough to be thin with spatula. Cut off small strips of the dough into a pot of boiling salted water. (Dip spatula in water several times through cutting spaetzle.) If dough is too thin to hold together, add some flour. Lift spaetzle out, place in a serving dish, and pour some of the melted butter over them. Repeat with remaining dough.